Best 7 Strawberry Almond Tart Recipes

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Indulge in a culinary masterpiece that combines the vibrant flavors of strawberries and the nutty richness of almonds in the form of an exquisite Strawberry Almond Tart. This delectable treat is a symphony of textures and tastes, featuring a buttery, crumbly crust, a velvety almond filling, and a luscious strawberry topping. The vibrant red strawberries add a pop of color and a burst of sweetness, while the almond filling provides a smooth and creamy contrast. Each bite offers a delightful interplay of flavors and textures that will tantalize your taste buds. Whether you're a seasoned baker or a novice in the kitchen, this recipe is meticulously crafted to guide you through the process of creating this stunning tart. With step-by-step instructions and a comprehensive ingredient list, you'll be able to recreate this culinary masterpiece in the comfort of your own home.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY TART IN AN ALMOND NUT CRUST



Strawberry tart in an almond nut crust image

Provided by Moira Hodgson

Categories     easy, dessert

Time 1h10m

Yield TK

Number Of Ingredients 11

5 ounces finely ground blanched almonds
1/4 pound unsalted butter, at room temperature
4 tablespoons sugar
1 1/2 cups flour
1 small egg, beaten
1/2 teaspoon vanilla extract
3 pints of perfect, ripe strawberries, approximately
1 six-ounce jar of red-currant jelly
1 tablespoon plain gelatin
1/4 cup Grand Marnier
Nasturtium flowers for garnish, optional

Steps:

  • Mix all the crust ingredients together until well blended.
  • Press into a nine-inch tart pan with a removable bottom, taking care to keep the thickness of the crust uniform.
  • Chill for 30 minutes. Preheat oven to 350 degrees. Bake for 15 to 20 minutes, or until a light golden color. Cool before filling.
  • To assemble, hull the berries and arrange them upside down in the tart shell.
  • Prepare a glaze by melting the jelly, gelatin and Grand Marnier in a saucepan. Stir over low heat until mixture is clear. Spoon or brush over the berries.
  • Decorate the tart with bright orange nasturtium flowers.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 15 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 15 milligrams, Sugar 16 grams, TransFat 0 grams

STRAWBERRY TART WITH ALMOND BUTTER CRUST



Strawberry Tart With Almond Butter Crust image

Provided by Bryan Miller

Categories     dessert

Time 2h40m

Yield 6 servings

Number Of Ingredients 10

1/2 cup whole shelled almonds
1/4 teaspoon water
1 1/2 sticks sweet butter, cut in 8 cubes
1 3/4 cups all-purpose flour
Pinch of salt
2 tablespoons sugar
1/4 teaspoon cold water
1/2 pound mild white cream-style cheese or firm yogurt (an Italian cheese called Mony Bianco is superb)
2 tablespoons jam or preserves (apricot, strawberry, peach)
1/2 teaspoon brandy or Cognac (optional)

Steps:

  • Put almonds and water in processor or blender and reduce to coarse powder. Add butter and blend well, scraping down sides of bowl several times. Press butter through sieve and chill until ready to use.
  • Put flour, salt, sugar and butter in bowl of food processor. Turn machine on and off briefly 4 or 5 times. Butter should be in pieces the size of lima beans. Then process for about 10 seconds while adding water quickly. Stop before ball forms. If you do not have food processor, this can be done by hand. Do not knead too much or crust will become tough.
  • Remove mixture from work bowl and form ball. Cover with plastic wrap and refrigerate for 2 hours.
  • Preheat oven to 400 degrees.
  • On lightly dusted surface, roll out pastry ball to form crust slightly larger than tart pan (most pans are 10 to 12 inches in diameter). If you have too much dough, roll excess into ball, wrap and freeze.
  • Butter tart pan well and gently lay in crust, pinching sides to fit pan. Place aluminum foil over crust and lay pinto beans or any weight over it and bake for 10 minutes. Remove foil and bake another 10 minutes or until crust is golden brown. Set aside to cool.
  • When crust is cool spread cheese mixture over bottom, then layer of sliced strawberries. Melt jam with Cognac in saucepan and brush it over to glaze the fruit. Chill before serving.

Nutrition Facts : @context http, Calories 462, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 30 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 16 grams, Sodium 72 milligrams, Sugar 10 grams, TransFat 1 gram

ALMOND AND STRAWBERRY TART



Almond and Strawberry Tart image

Chef Ruth Rogers grates the chilled dough directly into the tart pan, and then presses it into the bottom and sides. This allows for a thinner, lighter crust. Fresh strawberries are piled high over an almond frangipane for the finishing touch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 9

1 1/2 cups all-purpose flour
Pinch of salt
1 1/2 cups (3 sticks), plus 3 tablespoons unsalted butter
1/2 cup confectioners' sugar, plus more for sprinkling
2 large egg yolks
1 cup plus 2 tablespoons superfine sugar
1 1/2 cups whole blanched almonds
3 large eggs
1 pint large strawberries, tops removed and cut into quarters

Steps:

  • Heat oven to 350 degrees. In the bowl of a food processor, combine flour and salt. Cut 1/2 cup (1 stick) plus 3 tablespoons unsalted butter, chilled, into cubes, and add to bowl. Process until the mixture resembles coarse crumbs. Add 1/2 cup confectioners' sugar and egg yolks. Pulse until the mixture begins to form clumps. Transfer to plastic wrap, and flatten into a disk. Chill until very firm (about 1 hour).
  • Coarsely grate the pastry into a 12-inch loose-bottomed, fluted tart pan. Using the palm of your hand, gently press the pastry evenly into the pan, making sure to cover the bottom and sides of the tart pan completely. Line the pastry with foil, and fill with pie weights or dried beans. Transfer to oven, and bake 10 minutes. Remove from oven, and carefully remove the foil and weights. Return to oven, and bake until very light brown, about 10 minutes. Remove from oven. Transfer to a wire rack, and let cool. Reduce oven temperature to 300 degrees.
  • Place almonds in the bowl of a food processor. Pulse the almonds until fine. Remove from processor, and place in a mixing bowl.
  • Let remaining 1 cup (2 sticks) of butter come to room temperature. Place the butter and sugar in the bowl of a food processor. Process until the mixture is light and creamy. Add almonds and eggs, one at a time.
  • Spread mixture into the cooled pastry, and bake until top is golden brown, about 45 to 50 minutes. Remove from oven. Transfer to a wire rack, and let cool.
  • Place the strawberries standing upright on tart, in a circular pattern. Dust the tart with confectioners' sugar.

STRAWBERRY ALMOND TART



Strawberry Almond Tart image

Make and share this Strawberry Almond Tart recipe from Food.com.

Provided by _Pixie_

Categories     Pie

Time 2h

Yield 1 pie

Number Of Ingredients 10

1/4 cup unsalted thinly sliced almonds
1 cup butter (room temperature)
1 cup sugar
2/3 cup almond paste
2 eggs
1 egg yolk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 pint strawberry (hulled)
1/3 cup apple jelly

Steps:

  • Preheat oven to 350 degrees F.
  • Spread almonds in a single layer on a baking sheet.
  • Bake 5-7 minutes until lightly browned.
  • Set aside to cool.
  • Butter and flour a 9" round cake pan.
  • Using a mixer at high speed beat the butter, sugar and almond paste until smooth, 2-3 minutes.
  • Turn the mixer speed to low and add the eggs one at a time and then the egg yolk and vanilla.
  • Beat until well combined.
  • Add flour by 1/2 cups and beat until combined.
  • Spread batter evenly in pan and bake for 35-40 minutes or until toothpick inserted in the center comes out clean.
  • Cool on rack for 20 minutes.
  • Remove from the pan and place on rack until completely cool.
  • Trim as required to make top of cake completely level.
  • Invert onto serving plate.
  • Set aside a single strawberry (the best looking one).
  • Slice the remaining strawberries into 1/4" slices.
  • Melt the jelly over low heat.
  • Brush 1/2 of the melted jelly over the top and sides of the cake.
  • Press the almonds on the sides of the cake.
  • Place the whole strawberry in the center of the cake.
  • Starting at the outside edge of the cake, place the strawberry slices in overlapping circles around the whole strawberry.
  • The entire top of the cake should be evenly covered in an attractive pattern.
  • Brush strawberries with the remaining jelly.

Nutrition Facts : Calories 4612.9, Fat 261.5, SaturatedFat 126.9, Cholesterol 1099.8, Sodium 1627, Carbohydrate 530.4, Fiber 24.7, Sugar 332.9, Protein 60.2

STRAWBERRY-ALMOND CREAM TART RECIPE



Strawberry-Almond Cream Tart Recipe image

Provided by cacelias

Number Of Ingredients 17

Crust:
36 honey graham crackers (9 sheets)
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
Cooking spray
Filling:
2/3 cup (about 5 ounces) cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Topping:
6 cups small fresh strawberries, hulled and divided
2/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons sliced almonds, toasted (optional)

Steps:

  • Preheat oven to 350 degrees. To prepare crust: Place crackers in a food processor; process until crumbly. Add 2 teaspoons sugar, butter, and 4 teaspoons water; pulse just until moist. Place cracker mixture in a 9-inch round removable-bottom tart pan lightly coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350 degrees for 10 minutes or until lightly browned. Cool completely on a wire rack. To prepare filling: Combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread cream cheese mixture evenly over bottom of tart shell. To prepare topping: Place 2 cups strawberries in food processor, and process until smooth. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat; stir with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat. Cool to room temperature, stirring occasionally. Combine the remaining 4 cups strawberries and lime juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge (optional). Cover and chill 3 hours.

STRAWBERRY ALMOND TART



STRAWBERRY ALMOND TART image

Categories     Fruit     Dessert     Bake     Raw

Yield 8 to 10

Number Of Ingredients 8

1 refrigerated pie crust. softened according to package directions
1 8-oz.pkg. reduced fat Neufchatel cream cheese, softened
2 large eggs
1/2 cup fresh lemon juice
1 Tbsp. grated lemon zest
2 to 2 1/2 cups fresh strawberries, sliced
1/4 cup sliced almonds. toasted
1 Tbsp. sugar

Steps:

  • Preheat oven to 425*F Press dough evenly over bottom and up sides of a 9 to 10 inch tart pan. Bake for 12 to 15 minutes or until golden; set aside to cool. Using an electric mixer on medium speed, beat cream cheese until smooth. Add sugar and beat until combined. Add eggs, one at a time, and beat until thoroughly combined. Add lemon juice and zest and beat until well blended and smooth. pour filling into prebaked tart shell and bake for approximately 20 to 25 minutes or until filling is set. Transfer to a wire rack to cool. Once cool, cover and refrigerate for 1 hour or until well chilled. Just before serving, arrange strawberries over filling and sprinkle with nuts and 1 tablespoon sugar.

MR. D.'S STRAWBERRY -ALMOND TART



Mr. D.'s Strawberry -Almond Tart image

Provided by Molly O'Neill

Categories     dessert

Time 1h35m

Yield Six servings

Number Of Ingredients 14

1 1/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons sugar
1/2 cup cold unsalted butter, cut in pieces
1/4 cup ice water
4 ounces almond paste
4 tablespoons cold unsalted butter, cut into small pieces
1/4 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1 egg
1/2 teaspoon vanilla extract
2 pints fresh strawberries, hulled and halved
Confectioners' sugar, for garnish

Steps:

  • Place the flour, salt and sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture is the size of small peas. Add the water and pulse until the dough barely begins to come together. Press the dough together with your hands, flatten into a disk, wrap in plastic and refrigerate for 30 minutes.
  • Preheat the oven to 350 degrees. Roll the dough out to a 1/8-inch thickness. Fit it into a 9-inch quiche dish. Line the dish with parchment paper, fill with pie weights or raw beans and bake for 25 minutes. Remove the paper and weights and bake for 2 minutes more. Set aside.
  • Place the almond paste and butter in a food processor and process until smooth. Mix in the flour, sugar and salt. Add the egg and vanilla and process until smooth. Scrape the mixture into the tart shell, spread evenly and bake until set, about 15 minutes. Cool.
  • Make a ring of strawberries around the edge of the dish, leaning the cut side of the berries up against the edge. Repeat, making concentric circles until the tart is covered. Just before serving, sift confectioners' sugar over the top. Cut into wedges and serve.

Nutrition Facts : @context http, Calories 475, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 30 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 15 grams, Sodium 163 milligrams, Sugar 18 grams, TransFat 1 gram

Tips:

  • For the best results, use fresh, ripe strawberries. If you can't find fresh strawberries, you can also use frozen strawberries that have been thawed and drained.
  • To make sure the almond cream is smooth, make sure to whisk the eggs and sugar together until they are light and fluffy.
  • If you don't have a tart pan, you can also use a pie pan. Just be sure to trim the excess dough around the edges.
  • To prevent the tart from becoming too brown, you can cover it with foil during the last few minutes of baking.
  • Let the tart cool completely before serving. This will help the filling to set and the flavors to develop.

Conclusion:

This strawberry almond tart is a delicious and beautiful dessert that is perfect for any occasion. The sweet and tangy strawberries pair perfectly with the creamy almond filling, and the flaky crust adds the perfect finishing touch. With a few simple tips, you can easily make this tart at home and impress your friends and family.

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